The dish is prepared by soaking vadas (fried flour balls) in light dahi (yogurt) water which is tempered with mustard seeds and curry leaves.

[2] It is said that it was first made and sold at Bidanasi (old Cuttack), the vendors who were selling near Barabati Fort.

[3] Washed urad lentils are soaked in normal water overnight and ground into a batter for the vada, then deep fried in hot oil.

Later chopped onion, cucumber, sprinkles of Indian snacks are added to garnish the dish.

[citation needed] 1 March of the year is celebrated as Dahibara Aludum Dibasa in Odisha.